The efficacy of antimicrobial interventions on Shiga toxin producing Escherichia coli (STEC) surrogate populations inoculated on beef striploins prior to blade tenderization

Thomas, C. L.; Thippareddi, Harshavardhan; Rigdon, Macc; Kumar, Sanjay; McKee, Robert W.; Sims, W.; Stelzleni, A. M.

doi:10.1016/j.lwt.2019.108689

Cited by 5 publications

(3 citation statements)

References 17 publications

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“…Immediately after treatment, the E. coli O157:H7 count in the C, SDW and 1%AA groups were significantly (p < .05) higher compared to the other groups (5%AA, 1%CA, 5%CA, 1%LA and 5% LA). In a similar manner, in previous studies, it has been reported that the use of different concentrations of organic acids in different kinds of foods caused a decrease in the population of E. coli O157:H7 (Choi et al, 2009;Dan et al, 2017;Harris et al, 2012;Kalchayanand et al, 2012;Mohan & Polman, 2016;Tajkarimi & İbrahim, 2011;Thomas et al, 2020).…”

Section: Re Sults and Discussionsupporting

confidence: 70%

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

Tosun

2021

J. Food Process. Preserv.

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The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 ± 1°C. In this study, in general, L. monocytogenes and E. coli O157: H7 population in samples treated with organic acids were significantly lower than in non-treated fish samples. The most effective (p < .05), organic acid in reducing L. monocytogenes and E. coli O157:H7 population was 5% lactic acid. The results of this study showed that with increasing organic acid concentration, organic acid treatments exhibited significant (p < .05) antimicrobial effect. As a result, the treatment of salmon fish with organic acids may be an effective application to control L. monocytogenes and E. coli O157: H7 in terms of food safety. Novelty Impact Statement:In this study, it has been observed that different types and concentrations of organic acids have different antimicrobial effects. Organic acids have a high potential for use in the food industry, as they are both cheap and easily applicable. Organic acid applications may have potential in reducing the risks in salmon contaminated with L. monocytogenes and E. coli O157: H7, which pose a threat to food safety and human health. How to cite this article: Tosun, Ş. Y. (2021). Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C.

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Section: Re Sults and Discussionsupporting

confidence: 70%

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

Tosun

2021

J. Food Process. Preserv.

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“…Utilizing the rifampicin-resistant strains of Shiga toxin-producing E . coli , researchers could differentiate between the natural microbiota of a product and the inoculated rifampicin-resistant pathogen by adding rifampicin to non-selective media and thus reporting selective (representing rifampicin-resistant inoculum) and non-selective (representing background microbiota) counts that enables examining decontamination efficacy of a treatment in presence of natural microbiota [ 8 , 11 , 34 ].…”

Section: Resultsmentioning

confidence: 99%

Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate

Allison

Fouladkhah

2021

PLoS ONE

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Various serogroups of Shiga toxin-producing Escherichia coli have been epidemiologically associated with foodborne disease episodes in the United States and around the globe, with E. coli O157: H7 as the dominant serogroup of public health concern. Serogroups other than O157 are currently associated with about 60% of Shiga toxin-producing E. coli related foodborne illness episodes. Current study evaluated sensitivity of the O157 and epidemiologically important non-O157 serogroups of the pathogen to elevated hydrostatic pressure and 1% lactic acid. Pressure intensity of 250 to 650 MPa were applied for 0 to 7 min for inactivation of strain mixtures of wild-type and rifampicin-resistant E. coli O157, as well as O26, O45, O103, O111, O121, and O145 serogroups and ATCC® 43895™ strain in ground meat and 10% meat homogenate. E. coli O157 were reduced (p < 0.05) from 6.86 ± 0.2 to 4.56 ± 0.1 log CFU/g when exposed to pressure of 650 MPa for 7 min. Corresponding reductions (p < 0.05) for non-O157 E. coli were from 6.98 ± 0.3 to 4.72 ± 0.1. The D-values at 650 MPa were 3.71 and 3.47 min for O157 and non-O157 serogroups, respectively. Presence of 1% lactic acid to a great extent augmented (p < 0.05) decontamination efficacy of the treatment in meat homogenate resulting in up to 5.6 and 6.0 log CFU/mL reductions for O157 and non-O157 serogroups, respectively. Among the tested serogroups, the wild-type and rifampicin-resistant phenotypes exhibited (p ≥ 0.05) comparable pressure sensitivity. Thus, these two phenotypes could be used interchangeably in validation studies. Our results also illustrate that, application of elevated hydrostatic pressure could be utilized for assuring safety of ground and non-intact meat products against various serogroups of Shiga toxin-producing E. coli. Addition of 1% lactic acid additionally provided industrially appreciable augmentation in efficacy of the pressure-based treatments.

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“…This difference in the efficacy according to carcass region was also shown by Hardin et al (1995), who established the inside round region as the most difficult to decontaminate. Additionally, the composition of meat tissues can interfere with their efficacy (Cutter & Siragusa, 1994; Eastwood et al, 2021; Kocharunchitt et al, 2020; Morild et al, 2011; Thomas et al, 2020; Youssef et al, 2012). The efficacy of spraying 5% LA solution on beef to reduce E. coli counts occurred on membrane surfaces (>4 log units) but was reduced to 1.5 log units on fat or cut muscle surfaces, and the reduction declined when the volume applied was decreased.…”

Section: Factors Able To Affect Organic Acids Efficacy Against Microo...mentioning

confidence: 99%

A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

Rossi

Link

Bertolini

et al. 2023

eFood

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Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices to avoid meat contamination, several decontaminating strategies have been studied. This review discusses the mechanisms of action of organic acids and peracetic acid, the factors that affect their efficacy, and compiles information about their microbiological and sensorial effects on meat. Factors that affect their efficacy include the species of microorganisms, the acid‐susceptibility within the same species, the initial contamination degree, the organic acid used and concentration, pH and volume of solutions, methods of application, contact time, steps of a flowchart where the treatment occurred and quantity of applications, site of carcass/meat treated and tissues composition, and combinations with other decontaminating treatments. Inspite of the amount of available data, the log reductions with their standard deviations and the temperature of solutions applied are rarely presented; and several studies lack information on the pH of the solutions. This strategy will be helpful for industries, contributing to enhanced food security and safety. However, studies for in loco validation must be performed before implementing these treatments.

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The efficacy of antimicrobial interventions on Shiga toxin producing Escherichia coli (STEC) surrogate populations inoculated on beef striploins prior to blade tenderization

Cited by 5 publications

References 17 publications

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate

A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

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